Hydrate the silver gelatin sheets in plenty of chilled water for 10 minutes.

Combine the peach purée, liquid glucose, vanilla bean paste, and cinnamon powder in a saucepan. Heat to 80–85°C, just below boiling.

Remove from the heat and stir in the squeezed gelatin until completely dissolved.

Pour the hot mixture gradually over the white chocolate. Allow it to stand for 1 minute, then emulsify with an immersion blender until smooth, glossy, and homogeneous.

Cool the mixture to 30–35°C.

Gently fold one-third of the lightly whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two additions, taking care not to deflate the mixture.

Fold in the peeled white peach brunoise until evenly distributed.

Pipe or portion immediately and refrigerate for at least 4–6 hours, preferably overnight, before serving or assembling.

Combine the caster sugar and NH pectin thoroughly to prevent lumping.

Place the apricot purée and vanilla bean paste in a saucepan and begin heating over medium heat.

When the purée reaches approximately 40°C, gradually whisk in the sugar and pectin mixture.

Bring the mixture to a full boil while whisking continuously and cook for 1 minute to fully activate the NH pectin.

Remove from the heat and gently fold in the fresh apricot brunoise.

Allow the compote to cool slightly until it reaches 30–35°C.

Pipe the compote into small semi-sphere silicone moulds 10g each and freeze until completely set before assembling the dessert.

Hydrate the gelatin sheets in chilled water for 10 minutes.

Finely chop the cocoa mass and place it in a bowl with the hazelnut praline.

Heat the almond milk and caster sugar to 80–85°C, just below boiling.

Squeeze the excess water from the hydrated gelatin and stir it into the hot almond milk until completely dissolved.

Pour the hot almond milk mixture over the cocoa mass and hazelnut praline. Allow it to stand for 1 minute, then emulsify with an immersion blender until smooth and glossy.

Cool the mixture to 35–40°C.

Whip the vegan cream to soft peaks and gently fold it into the cocoa mass mixture in two to three additions until fully incorporated.

Pipe or fill the mousse into the prepared moulds and freeze overnight until completely set.

Melt the white chocolate and cocoa butter together to 45–50°C until completely smooth.

Divide the mixture into 400 g and 100 g portions.

Add the fat-soluble white colour powder to the 400 g portion and blend with an immersion blender until the color is fully dispersed.

Add the black color powder to the 100 g portion and blend until smooth and homogeneous.

Transfer the black chocolate to a piping bag and carefully pipe it into the alternate pentagonal sections of the soccer ball mold to recreate the traditional football pattern.

Fill the mold completely with the tempered white chocolate. Gently tap the mold to remove any air bubbles.

Allow the chocolate to sit for 2–3 minutes, then invert the mould to drain the excess chocolate, creating an even shell thickness.

Scrape the surface clean with a palette knife and allow the shell to crystallize completely before unmoulding.

Note: Chill the mould in the freezer for 15–20 minutes before casting the white chocolate. This helps preserve the sharp edges of the black pattern and prevents colour bleeding between the black and white sections.

Place the flour, almond powder, coconut sugar, black maca powder, chopped pistachios, chia seeds, and orange zest in the bowl of a mixer fitted with the paddle attachment. Mix to combine.

Chill in the freezer for 20 minutes to firm the butter.

Bake at 160°C for 20–24 minutes, stirring once halfway through, until evenly golden brown and crisp.

Combine the jamun purée, caster sugar, and agar agar powder in a saucepan.

Bring to a boil, whisking continuously, and cook for 1–2 minutes to activate the agar.

Remove from the heat and finish with the lemon juice.

Pour into a container and leave at room temperature until set.

Once set, blend with an immersion blender until smooth.

Pass through a fine strainer and transfer to a piping bag.

Combine the sea-buckthorn purée, caster sugar, and agar agar powder in a saucepan.

Bring to a boil, whisking continuously, and cook for 1–2 minutes to activate the agar.

Remove from the heat.

Leave at room temperature until set.

Blend with a hand blender until smooth.

Add the green fat-soluble colour powder and emulsify using an immersion blender until the colour is evenly dispersed.

Pass the mixture through a fine sieve to remove any undissolved particles.

Maintain the spray mixture at a working temperature of 40–45°C.

Spray onto the frozen dessert (-18°C to -20°C) using a spray gun in thin, even coats to achieve a smooth velvet finish.

Freeze the plated mousse for 1 hour, or until completely firm.

Spray the frozen mousse with the green cocoa velvet spray to create a uniform grass-like finish.

Store the prepared plates under refrigeration until required.

Prepare the soccer ball chocolate shells by piping the tempered black chocolate into the alternate pentagonal sections of the mould. Allow the chocolate to crystallize completely.

Cast the mould with tempered white chocolate, drain the excess to form an even shell, scrape the mould clean, and allow it to crystallize completely.

Fill each chocolate hemisphere with the peach and cinnamon namelaka, followed by the chocolate dragées. Insert a frozen semi-sphere of apricot compote (Qubani Murabba) into the center and level the filling.

Freeze the filled hemispheres for 4 hours, or until completely set.

Unmould the hemispheres and gently warm the edges. Join two halves together to form a complete soccer ball and allow the seam to set.

Position the chocolate soccer ball in the center of the prepared plate.

Using a custom stencil, dust snow sugar onto the plate to create the desired message or design.

Finish the plate with the super crumble, dots of sea-buckthorn gel and jamun gel, edible flowers, and microgreens. Serve immediately.